Coconut Espresso Martini Recipe

Toast coconut

Place shredded coconut in a small dry skillet over medium heat. Stir constantly for 2–4 minutes until golden-brown and fragrant. Transfer immediately to a plate to stop cooking and let cool.

Chill glass

Place a coupe or martini glass in the freezer for at least 5 minutes, or fill it with ice water while you prepare the cocktail to chill.

If using hot espresso, brew a fresh shot and let it cool slightly (30–60 seconds) so it won’t overly melt the ice. For a smoother chilled drink, use espresso cooled to warm or cold.

Fill a cocktail shaker halfway with ice.

Add 2 oz Van Gogh vanilla vodka, 1 oz coconut liqueur, 1 oz espresso, 0.5 oz coconut purée, and 0.25 oz simple syrup (if using) to the shaker.

Secure the shaker lid and shake vigorously for 12–15 seconds. Aim for a firm, fast shake to create a frothy crema from the espresso and to properly emulsify the coconut purée.

Empty the chilled glass of ice water if used. Fine-strain (or double-strain) the cocktail into the chilled coupe or martini glass to remove small ice shards and any coconut solids for a silky texture.

Sprinkle the toasted shredded coconut in a small even layer across the surface of the cocktail or along one edge of the glass.

Float 3 whole coffee beans on top of the foam as a classic espresso martini garnish.

Serve immediately and provide a small spoon if guests want to scoop toasted coconut as they sip.